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Processing potential of jellies from subtropical loquat cultivars

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Paula Nogueira CURI
Format:	Artículo científico
Langue:	en
Publié:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Sujets:	Agrociencias jelly sensory quality consumer profile Eriobotrya japonica
Accès en ligne:	Acceder al recurso
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